Heat the olive oil in the Dutch oven over
medium heat. Cut the chicken into strips. Add the chicken, onion,
garlic, ginger, oregano and basil to the Dutch oven and sauté
until the chicken is brown. Season with salt and pepper. Blend the
cornstarch, vinegar and orange juice in a small bowl. Add to the
Dutch oven and cook until thickened, stirring constantly. Stir in
the bell peppers, orange sections and pea pods. Cook, covered, over
low heat for 8 minutes. Serve over hot cooked rice.
Yield: 6 servings |